Abstract
Selection of suitable raw materials and technologies are essential for the fresh-cut segment, since they represent key factors to be competitive in the modern markets. This study aimed at assessing the suitability of six early potato cultivars, grown in an experimental field, for minimal processing. In particular, the sous vide packaging method, in association with rosemary essential oil (REO), was evaluated as a strategy for the quality preservation of sliced potatoes. Physical, mechanical, chemical, microbiological and sensory characteristics were monitored in order to estimate qualitative changes of the product over refrigerated storage. Results demonstrated that the synergic use of REO and sous vide packaging had a positive effect on texture, and limited the growth of mesophilic bacteria and Enterobacteriaceae over the storage period; it also ensured a certain retention of ascorbic acid, total polyphenol content, and antioxidant activity. Hence, the proposed technological strategy could represent a valid solution for the preservation of sliced potatoes, contributing to limit, for the most suitable cultivars identified as Fontane and Marabel, the quality decrease until 11 days of cold storage.
Highlights
Fresh-cut products represent a good chance for the food industry to increase market sales with a type of product able to fully respond to the demand for healthy and convenient foods by modern consumers
The high quality of the starting product and the efficiency of the conditioning steps could be drastically affected by the use of unsuitable plastic films, which could cause an imbalance of the product metabolism and accelerate deterioration
The aim of this work was to evaluate the suitability to minimal processing of six different early potato cultivars, and the effectiveness of vacuum packaging associated with the rosemary essential oil (REO) treatment, as a strategy for the preservation of sliced potatoes, destined to be cooked with the sous vide technique
Summary
Fresh-cut products represent a good chance for the food industry to increase market sales with a type of product able to fully respond to the demand for healthy and convenient foods by modern consumers. Processing as fresh-cut products may provide further market margins for Italian potatoes that are mainly cropped in an “early” cycle (planting from November to January and harvesting from March to early-June) (Mauromicale, Signorelli, Ierna, & Foti, 2003) and are appreciated for their high content of ascorbic acid, potassium, phosphorus and calcium (Lombardo, Lo Monaco, Pandino, Parisi, & Mauromicale, 2013a; Lombardo, Pandino, & Mauromicale, 2013b, 2014), polyphenols and carotenoids (Buono et al, 2009). The high quality of the starting product and the efficiency of the conditioning steps could be drastically affected by the use of unsuitable plastic films, which could cause an imbalance of the product metabolism and accelerate deterioration
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